Bunny Popcorn Macarons
Honest Cooking
by Alyssa Holder
2d ago
Bunny Popcorn Macarons, these cookies not only look beautiful, but they are also delicious with a rich buttercream filling. To add a festive twist for Easter, Daniel King, Head Pastry Chef at QT Gold Coast in Queensland, adds popcorn dust and white chocolate bunny ears to each macaron. The filling is a simple buttercream. You can make the macarons ahead of time and freeze them, but don’t fill them until you’re ready to serve. Bunny Ear Popcorn Macarons How to Make Bunny Ear Popcorn Macarons Macarons Combine egg whites, confectioners sugar and almond meal, and mix until fully combined. Set asi ..read more
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Where to Eat, Play, Stay in Scottsdale, the Soul of Phoenix, Arizona
Honest Cooking
by Alyssa Holder
2d ago
In Scottsdale, Arizona, snowbirds are overstaying their visit not only because of the good weather but because of all the city’s exceptional offerings. Scottsdale (the soul of Phoenix) has many positive qualities that would make anyone want to extend their visit. The town is breathtaking; you can hike any time of day, observing nature at its finest as jackrabbits dart among the cacti. The sunrises here are otherworldly. The sky becomes a vibrant hue of orange, which looks like one of Thomas Moran’s works of art at dawn. And while the infamous summer heat feels like baking cookies in an oven, t ..read more
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Orange and Beer Braised Pork Carnitas
Honest Cooking
by Honest Cooking
1w ago
A delicious twist on traditional carnitas, infused with the zest of orange and robust taste of ale. Perfect for piling onto warm tortillas or served with rice and beans, whether during a cozy family dinner or as the star of a weekend brunch, these fall-apart pork pieces are salivatingly good. Carnitas are so easy to whip up and serve as an ideal stuffing for burritos, tacos, or simply laid over rice. The best aspect? Braising is a cookery art that requires minimal setup before you can leave the pork to simmer quietly in your Dutch oven for hours. It also results in a huge quantities of shredde ..read more
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How to Make Panko Fried Scotch Eggs
Honest Cooking
by Lars Hinnerskov Eriksen
1w ago
Crisp, savory, and perfect for any meal, learn how to craft this British classic at home for your next brunch or picnic. My family has always been big on eggs for Easter: boiled, fried, poached, truffled and even ‘shat’ eggs (much more delicate that the name indicates, these are soft-boiled eggs served in a creamy mustard sauce). In the spirit of this column, for my Easter recipe I turn to that quintessential British picnic and petrol stop snack – the Scotch egg. The basics of this are undisputed; a boiled egg is trapped in minced pork meat, breaded and then deep fried. However, there is a deb ..read more
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Where to Stay, Eat and Drink in Seminyak, Bali
Honest Cooking
by Sharan Kuganesan
2w ago
A culinary mecca. A pulsating night life. And breathtaking sunsets, Seminyak, Bali offers even more than meets the eye.  For years, travelers have been drawn to Bali’s beach town, Seminyak. Arrayed along the Southern end of the island, Seminyak invites vacationers to unwind as they see fit: relax at a spa or shop by day, enter the thrum of clubs by night, and by evening, soak in the view of the sun as it drops in the Indian Ocean. Catering to every type of traveler—families, honeymooners, sightseers, revelers, surfers—Seminyak seamlessly blends Balinese charm with global influences. The s ..read more
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Aret Sahakyan: The Pioneer of Bodrum’s Culinary Boom
Honest Cooking
by David Egui
2w ago
After years of mentoring some of Turkey’s top chefs, veteran Aret Sahakyan finally received a Michelin star of his own. This is a story of dedication and love for cooking. Aret Sahakyan is the chef responsible for the entire culinary world of one of the coolest luxury resorts in the world: Maçakizi Hotel in Bodrum. There, he has proved that it’s never too late to dream big as his restaurant became the first one to earn a Michelin star in the Bodrum-region. For him this is just the beginning of a new era, full of excitement and flavor. Turkish Chefs Aret Sahakyan and Maksut Askar at one of the ..read more
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Casa Carmen: Abuela-Approved Mexican Cuisine in New York
Honest Cooking
by Alyssa Holder
2w ago
Casa Carmen is a celebration of chef Carmen “Titita” Ramirez Degollado, and brings the rich flavors and traditions of Mexico to Manhattan’s dining scene. The bustling neighborhoods of Chelsea and Tribeca in New York City now offer even more authentic tastes of Mexican cuisine, thanks to Casa Carmen. This exciting venture pays tribute to the famous Mexican Chef Carmen “Titita” Ramirez Degollado, her grandsons bringing her legacy – and the rich culinary traditions of Mexico – to life in this vibrant eatery. Chef Carmen was born in Xalapa, which is the inland capital of Veracruz state. She is kno ..read more
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How to Spend a Culinary Weekend in Grand Cayman
Honest Cooking
by Keyla Vasconcellos
3w ago
Also known as the culinary capital of the Caribbean, Grand Cayman is an island getaway that delivers gastronomic adventures in addition to paradise like beaches. For those looking for an island getaway with soft white sands, cool ocean breezes, and plenty of gastronomic experiences, look no further than the Grand Cayman, the largest of the Cayman Islands. If you plan vacations around food, consider visiting the iconic Cayman Cookout, featuring famous chefs worldwide, but this island is a great destination throughout the year. Also known as the culinary capital of the Caribbean, you’ll find the ..read more
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Frittelle di Carnevale: Italian Custard Fritters
Honest Cooking
by Manuela Mazzocco
3w ago
A classic Italian Carnival delicacy – soft fried dough filled with rich and creamy custard. They are simply irresistible, year round. Italy is the birthplace of the Carnevale, which makes February a fun time to visit, especially Venezia. You’d be amazed by the stunning masks and world famous costumes, the street parades and all-day parties. If you are in Venice during the winter, walking along the canals and down the calli, you would be for sure enticed by the aroma of fried dough coming out of every pasticceria. And, believe me, it can’t be ignored! Frittelle are fried round doughnuts, that g ..read more
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Niklas Ekstedt: A Man on Fire
Honest Cooking
by David Egui
1M ago
Chef Niklas Ekstedt is blazing his own trail in Nordic cuisine with a focus on ancient cooking techniques, where fire plays the central defining tole. Ekstedt is an alluring Michelin-starred restaurant located in the heart of Stockholm where Swedish chef Niklas Ekstedt pioneered the use of fire as the only element of heat to cook, turning out Nordic wonders full of character, intensity and personality. Niklas has recovered Swedish historic ways of cooking and brought them to the present with the goal of honoring the times before electricity, as well as his Jämtland-heritage. The Greeks had Hep ..read more
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